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Author Notes: My mother was born in 1922 and lived through the Great Depression. Her cooking was simple and practical. She taught me to make a dinner salad when I was eight years old because in our house, the child who set the table was expected to make the salad too. The daily salad contained iceberg lettuce, carrots, celery, cucumber and tomato, and was dressed with made-from-scratch vinaigrette. Here is Amy’s 20th century recipe (ca 1956), followed by my twenty-first century variation. —AppleAnnie

JoanG, yes to an iceberg comeback! I recently ate in a restaurant that served an iceberg wedge with gorgonzola dressing, sprinkled with crispy crumbled bacon. It hit the spot in a retro kind of way. I never understood why iceberg lettuce got such a bad rap. I always thought it was wonderfully crisp and juicy in an old fashioned salad with Thousand Island.